Casserole with grill lid
Grilled loin steak and Italian vegetable stew
Main course, 4 persons, approx. 50 min.
1 stalk of celery
2 cloves of garlic + 2 cloves for the steak
olive oil for frying
2 red onions
1 red pepper + 1 yellow pepper
1 bunch of thyme
salt (flakes) and black pepper
3 tbsp red wine vinegar
1 can of tomato pulp (400 g)
2 tbsp capers
2 tbsp black olives
4 loin steaks (entrecote) of approx. 150 g
Finely chop the celery and 2 cloves of garlic. Cut the aubergine, courgette and peppers into medium-sized pieces and the onion into wedges. Strip the leaves from the thyme while keeping a few sprigs to garnish and to grill with the steak.
Gently fry the celery with the garlic and thyme for a few minutes in plenty of oil in the casserole. Add the other vegetables and fry over high heat for a few minutes while stirring.
Deglaze with the wine vinegar and add the tomato pulp. Allow the vegetables to stew with the lid on the pan at an angle for about 30 minutes. Add the capers and olives, allow it to stew for a while and garnish with thyme.
Preheat the grill (lid). Peel and chop or crush the remaining garlic. Sprinkle the steaks with chopped thyme.
Grill the loin steaks with the garlic in the hot grill pan on both sides for a few minutes until medium cooked with grill lines. Sprinkle with sea salt (flakes) and coarsely ground black pepper.
Experience Boretti's 'passione in cucina'.